This was originally a slimming world recipe I found but thought it needed more flavour so I added my own spin on it. It was very delicious, if I do say so myself, and very filling.

I made some wholemeal baguettes to go with it too which went perfectly for soaking up the left over sauce on the plate.

 

Serves 2

6 Chorizo Style Sausages

3 sweet peppers – chopped

1 tsp garlic granules

1 tsp dried chillies

2 tsp smoked paprika

1 tbsp worcestershire sauce

500g passata

150ml chicken stock

250g red kidney beans (or any other bean can be used)

4 spring onions – chopped

150g red lentils

knob of butter

Chopped fresh parsley for garnish

 

1. Spray a large pan with little oil on medium to high heat, gently fry the garlic, peppers and onion for a few minutes.
2. Add in the sausages and brown all over, about 5-10 minutes
3. Meanwhile put red lentils into a pan and add about 5cm water, bring to the boil, once boiling remove the white foam then add the knob of butter and mix through, remove from heat.
4. Add into the pan with sausages and vegetables the chilli, paprika, worcestershire sauce, passata, stock, beans and lentils then mix through. Gently bring to boil then reduce to a medium simmer for about 20 minutes.
5. If sauce is still too runny, bring to boil and boil gently for about 5 minutes until it thickens.
6. Slice the sausages diagonally into thirds.
7. Garnish with some parsley and serve.